Journal
FOOD MICROBIOLOGY
Volume 79, Issue -, Pages 66-74Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2018.11.008
Keywords
Tailored yeasts; Partial least-squares regression (PLSR); Correspondence analysis (CA); Pichia kluyveri; Hanseniaspora vineae
Funding
- National Key R&D Programme of China [2017YFD0400105]
- National Natural Science Foundation of China [31671866]
- Scientific and Technology Cooperation Project in Hong Kong, Macao and Taiwan of China [2015DFT30130]
- Shaanxi Special Project of China [2016KTCQ03-12]
- National Basic Research Program of China [2013FY113400]
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This study examines the effect of juices and non-Saccharomyces yeasts on physicochemical properties and sensory quality for fruit wines. Here, fruit wines produced from six kinds of fruit juices and eight non-Saccharomyces yeasts were evaluated, and the results show significant phenotypic diversity within these yeasts for wine fermentation on a range of substrates. Substantial variations in indicators such as total acid, sugar content and organic acid content were observed, which were caused by selection of both yeasts and juice types. These differences in characteristics had an impact on consumer preference. Considering overall acceptance by the panelists, correspondence analysis showed that Pichia kluyveri X31-10 (Pk31) was the most suitable strain for apple juice fermentation, and Fuji apple juice was the best substrate for this fermentation. A partial least-squares regression model of aroma characteristics against aroma components revealed that acetate esters were the primary contributors to tropical fruit aroma notes of ciders from Pk31. Additionally, 1-butanol, 3-methyl-, acetate; acetic acid, hexyl ester; and acetic acid, pentyl ester have been implicated as characteristic volatiles associated with Pk31.
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